The name given to two succulent pieces of flesh of the calf, ox and sheep, that adhere to the throat and heart. Before using in the preparation of dishes, they must first be blanched, trimmed and skinned.

Sweetbreads With Spinach

Lard the sweetbreads with seasoned strips of pork, arrange them in a brasiere with bacon, herbs, vegetables and stock; when done, take out; serve on a bed of spinach puree, with the strained and skimmed braise poured over them.

Scalloped Sweetbreads

Sweetbreads and button mushrooms cut into dice, sauteed with butter, surplus butter then poured off, moistened with Veloute sauce, filled into scallop shells or dishes; sifted breadcrumbs and a little Parmesan cheese strewn on top; baked a delicate brown and served.

Fricassee Of Sweetbreads

Sweetbreads cut in even sized pieces; button mushrooms sauteed, added to the sweetbreads; moistened with Veloute sauce, simmered; served within a fancy piped border of mashed potatoes.

Fried Sweetbreads, Colbert Sauce

The sweetbreads split, seasoned with salt and pepper, dipped in butter, then in beaten eggs and sifted BREAD crumbs, fried a delicate brown with butter; served on fancy toast with Colbert sauce.

Braised Sweetbreads With Vegetables

The sweetbreads larded, braised with herbs, vegetables and stock, taken up when done, the braise strained and skimmed; then used to moisten a macedoine or jardiniere of vegetables; served, the sweetbreads on fancy toast, the vegetables around.

Fried Stuffed Sweetbreads

Split the sweetbreads, then spread it on both sides with a D'Uxelles sauce containing minced mushrooms and onions, then double bread and fry; serve with a rich brown sauce containing sherry wine.

Casserole Of Sweetbreads

Line the casserole with boiled rice, arrange the interior with lamb sweetbreads in fricassee, bake and serve in the casserole.

Croustades Of Sweetbreads

Into the fancy croustade cases (now to be purchased by the dozen or barrel), serve the fricassee of sweetbreads above.

Blanquette Of Sweetbreads

Slice the sweetbreads into even slices with corresponding slices of truffles, moisten with a supreme sauce; served within a border of well cooked rice grains.

Epigramme Of Sweetbreads

Lard, braise and glaze one half of the quantity of sweetbreads required, the other half to be breaded and fried a golden color; place one of each against fancy toast; serve with tomato sauce.

Curry Of Sweetbreads

Beef sweetbreads are as good as any for this. Take the breads, soak for two hours in warm water, boil till tender, clean and trim them, then press between plates till cold; slice them and fry with butter a golden color; then fry sliced onions, add flour to form a roux, moisten with the strained and skimmed stock the sweeetbreads were boiled in, add curry powder to taste, simmer, skim; serve within a border of well boiled grains of rice.